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Cooked Salad Dressing

Cooked Salad Dressing

The Suffrage Cook Book (1915)
This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.
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Course Salad Dressing
Cuisine American

Ingredients
  

  • 2 egg yokes
  • ½ tsp dry mustard
  • ½ tsp salt
  • 4 tbsp butter
  • 6 tbsp hot vinegar
  • 1 tbsp sugar
  • 1 cup sweet or sour cream

Instructions
 

  • Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens. It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream.
Keyword salad dressing